Beet dough caramel with slow caramelised onions, roasted garlic and homemade ricotta or freshly rolled and cut spaghetti alla chitarra—these are names of handmade pastas by Cacio e pepe that look just as beautiful as they taste. In September 2018, when filmmaker Apeksha Agarwal returned from a trip to Italy, she came back with memories of cooking with her friend's mother in their small Tuscan kitchen. Inspired, she began making fresh pasta for friends and family. Nothing overly sauced or complicated.

Agarwal rolls out the classic egg dough to make cappellacci or pasta dumplings